Caramels by Flash Gordon Ramsay
Recipe by Flash Gordon Ramsay (formerly known as Demagogue) Wikified by Drimble Wedge
Ingredients
- 1 cup butter
- 1 16-ounce package (2-1/4 cups packed) brown sugar
- 1 14-ounce can (1-1/4 cups) sweetened condensed milk
- 1 cup light-colored corn syrup
- 1 teaspoon vanilla
Directions
1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. In a heavy 3-quart saucepan melt the 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and light corn syrup; mix well. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, firm-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 15 to 20 minutes.
4. Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-3/4 pounds.
I have taken to pouring it into a parchment lined pan. Cut a piece of parchment bigger than your pan, then make cuts at all the corners toward the center, so when you put the paper in the pan the side fold up (and overlap each other in the corners). If you want to get real fancy (and do it the easy way) get some dipping chocolate/chocolate bark and melt it and dip your cut caramels in it, then top with a few crystals of nice sea salt.
